Spring for a nutritionist-made salad chock-full of antioxidants.
By Shelby Robinson
Laurie Bosserman of Well & Good Nutrition & Wellness Studio in Leesburg is an anti-inflammatory lifestyle coach, meaning she teaches people to eat their way to better health. Proponents of the anti-inflammatory diet believe that most severe sickness, including cancer and Alzheimer’s, is caused by a diet with an excess of processed, dyed food. The solution is a dependence on natural antioxidants through food like fresh fruits, vegetables and fish.
Bosserman recommends this recipe for the hot days of spring and summer and says, “Arugula is a powerful antioxidant and has anti-inflammatory properties, which means it’s great for disease prevention and good for our immune system. I love this super simple salad because it’s tasty, refreshing, and simple to make. Option to add chicken to this salad for extra protein.”
Arugula Orange Salad
3 cups fresh arugula
1 orange (navel or blood); rind removed and fruit sliced into discs
1 avocado; sliced into long, thin strips
[optional] 1-2 roast beets or 1 raw beet shredded
[optional] 2 tablespoons of sunflower seeds
Juice from 1 lemon
1 teaspoon Dijon mustard
1/4 cup olive oil
1/8 cup apple cider vinegar
Salt to taste
Pepper to taste
1. Arrange orange discs and avocado slices in alternating pattern on top of arugula. Incorporate beets, if using.
2. Blend dressing ingredients together in a bowl or blender.
3. Drizzle with dressing
Laurie Bosserman is a certified holistic health coach and detox cleanse specialist as well as a registered nurse with a degree from North Dakota State University. Bosserman opened Well & Good Studio in February 2013 as a center of holistic wellness after seeing improvement in her sister’s breast cancer after a holistic approach to health and wellness. Her recipes are designed to help maintain a healthy weight, increase energy, and increase the consumption of naturally-occurring antioxidants.